Go Back
+ servings
A close up image of shrimp and vegetable stir fry on a bed of white rice.

Shrimp and Vegetable Stir Fry

This Shrimp and Vegetable Stir Fry is a delicious, quick dinner that’s really easy to make. In this recipe, large shrimp are cooked with mixed vegetables in a homemade stir fry sauce.
Course Main Course
Cuisine Asian
Keyword shrimp stir fry
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 269kcal


  • ¼ cup Water
  • 1 tablespoon Corn Starch
  • ¼ cup Reduced Sodium Soy Sauce
  • 2 tablespoons Hoisin Sauce
  • 1 tablespoon Brown Sugar
  • 2 Large Garlic Cloves grated or minced
  • 1 teaspoon Ginger Powder use fresh if you have it on hand (grated or minced)
  • Pinch of Crushed Red Pepper leave it out if you don’t like spicy
  • 2 tablespoons Canola Oil
  • 1 pound Shrimp peeled and deveined
  • ½ teaspoon Salt
  • 10-12 ounces Frozen or Fresh Mixed Vegetables if using fresh get the steam in the bag variety


Prepare the stir fry sauce

  • Add the water and cornstarch to a jar, or a medium bowl. Use a fork or a small whisk to stir the mixture until the cornstarch dissolves.
  • Add the soy sauce, hoisin sauce, brown sugar, garlic, ginger and crushed red pepper (if using).
  • Stir the stir fry sauce vigorously until well combined.
  • If you are not using the sauce right away make sure to give it a good stir right before adding it in. The corn starch will settle at the bottom.

Prepare the Shrimp

  • Clean and peel the shrimp. If using frozen shrimp, defrost by placing them in a large colander and run them under cold water while peeling.
  • Pat the shrimp dry with a paper towel, then season them with ½ teaspoon of salt.

Prepare the vegetables

  • If you are using fresh vegetables get the steam-in the-bag variety. Cook them just enough to get them going, half the recommended time on the package should do it.
  • If you are using frozen vegetables, cook them for a bit less than half the recommended time on the package. We just want to defrost them.
  • Drain the vegetables completely (if necessary). Open the bag and pour them into a bowl, until ready to use.

Make the shrimp and vegetable stir fry

  • Heat the canola oil in a large non-stick skillet or wok over medium-high heat. When the oil is hot, add the shrimp.
  • Cook the shrimp for 2 minutes. They will just be starting to turn pink, stirring constantly.
  • Add the vegetables and the prepared stir fry sauce to the skillet. As soon as the sauce starts boiling, lower the heat to medium-low.
  • Cook the shrimp and vegetables for 4-5 minutes, or until the shrimp are cooked through, the sauce thickens and the vegetables are crisp-tender, stirring frequently.
  • Taste the stir fry and add salt, if needed. As a reference we didn’t need any additional salt for our dish.
  • Serve the shrimp and vegetable stir fry with white rice or noodles.


Use very little salt in this recipe since the soy sauce and hoisin sauce both contain a good amount of salt already. You can always add it in at the end if needed.
This recipe takes less than 10 minutes from start to finish. If you are serving the shrimp with white rice or noodles make sure to get them going before starting the stir fry.


Calories: 269kcal | Carbohydrates: 20g | Protein: 26g | Fat: 9g | Cholesterol: 286mg | Sodium: 1867mg | Potassium: 279mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3600IU | Vitamin C: 12.5mg | Calcium: 190mg | Iron: 3.6mg